Pumpkin Cheesecake Cake (Print Version)
# Ingredients:
01 -
24 oz cream cheese (3 blocks), softened.
02 -
1 cup granulated sugar.
03 -
1 tablespoon vanilla extract.
04 -
3 whole eggs.
05 -
1/2 cup sour cream.
06 -
15.25 oz Vanilla Cake Mix (1 box).
07 -
1/2 cup water.
08 -
1/3 cup oil.
09 -
4 whole eggs.
10 -
1 cup pure pumpkin.
11 -
1 teaspoon cinnamon.
12 -
1/2 teaspoon nutmeg.
13 -
1/4 teaspoon cloves.
14 -
1/4 teaspoon ginger.
15 -
12 oz cream cheese, softened.
16 -
3/4 cup salted butter, softened.
17 -
2 teaspoons vanilla.
18 -
1 1/2 pounds powdered sugar (about 5 1/4 cups).
# Instructions:
01 -
In a large bowl, whip softened cream cheese. Slowly stir in granulated sugar. Scrape sides and mix until sugar is incorporated. Stir in vanilla and eggs, one at a time until incorporated into the batter. Scrape sides and bottom of bowl and mix again until batter is completely smooth. Stir in sour cream.
02 -
Pour into prepared 8-inch cake pan and place into a roasting pan. Fill pan with very hot tap water until it reaches half way up the cake pan. Bake 40-50 minutes or until the top is lightly golden and cheesecake has almost completely set. Remove from oven. Cool. Remove from water bath, wipe pan and refrigerate 3 hours to overnight.
03 -
Mix cake mix, water, oil, eggs, pumpkin and spices until combined. Divide between two 8-inch cake pans. Bake at 350°F for 20-30 minutes until toothpick comes out clean.
04 -
Beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar until desired consistency is reached.
05 -
Layer one pumpkin cake, cheesecake layer, second pumpkin cake. Cover entire cake with cream cheese frosting.
# Notes:
01 -
Cheesecake layer can be made a day ahead.
02 -
Must be stored in refrigerator.
03 -
Can be frozen in individual slices.